Ingredients
- 2 cups chopped grilled chicken breast
- 1 medium apple, diced
- 2 stalks celery, diced
- ¼ cup diced red onion
- 2 Tablespoons chopped walnuts, toasted, if you’d like
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 Tablespoon lemon juice
- 1 ½ teaspoons dijon mustard
- sea salt and black pepper, to taste
- fresh thyme, for garnish (optional)
Instructions
- Grill chicken: See notes in post above for how to grill the chicken if you haven’t done so already. Let cool, chop chicken into chunks and measure out two cups.
- Mix together: Add chicken, diced apple, celery, onion and walnuts in a large bowl. In a small bowl whisk together the mayonnaise, yogurt, lemon juice and mustard until combined.
- Toss with dressing: Add dressing to the bowl with the chicken mixture and toss until everything is well combined. Top with fresh thyme, if using.
- Serve: Serve salad as is, in a wrap, sandwich or as a topping for salad.
- Store: Store leftovers in an airtight container for 3-5 days in the refrigerator. Unfortunately chicken salad doesn’t freeze well so if you meal prep this salad plan to eat it within 3-5 days of making!
Notes
- Add grapes: If you’re a grape lover, you can totally add grapes in! Maybe start with 1/4 cup chopped grapes and use a bit less apple chunks.